Muffin Variety Tray Recipe

Prepare and preheat

Preheat oven to 400°F (205°C). Line a 12-cup muffin pan with 12 liners or grease wells. If making 24 muffins total, you will bake in two batches.

Combine dry ingredients

In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly distributed.

Mix wet ingredients

In a separate bowl, beat 1 large egg lightly, then whisk in 3/4 cup milk, 1/3 cup melted cooled butter, and 1 tsp vanilla extract until combined.

Combine batter

Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined — do not overmix; a few lumps are fine.

Fold in blueberries

Gently fold in 1 cup fresh or frozen blueberries (if frozen, do not thaw) until evenly distributed.

Fill cups and bake

Divide batter evenly among 12 liners (about 3/4 full). Sprinkle tops with 1 tbsp turbinado sugar if desired. Bake at 400°F for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 12–15 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Allow muffins to cool in the pan for 5–7 minutes, then transfer to a wire rack to cool completely. Repeat for second batch if making 24.

Prepare and preheat

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease wells.

Combine dry ingredients

In a medium bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon.

Mix wet ingredients

In a separate large bowl, mash overripe bananas until smooth (about 1 cup). Add 1/2 cup packed brown sugar, 1 large egg, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Stir until combined.

Combine batter

Fold the dry ingredients into the banana mixture until just incorporated. Then fold in 3/4 cup mini chocolate chips, reserving a handful for topping if desired.

Fill cups and bake

Spoon batter into 12 liners, filling about 3/4 full. Sprinkle with coarse sugar if using. Bake at 350°F for 18–22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Cool

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare and preheat

Preheat oven to 400°F (205°C). Line a 12-cup muffin pan with liners or grease wells. If making 24 muffins, bake in two batches.

Combine dry ingredients

In a bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp poppy seeds.

Mix wet ingredients

In a separate bowl, whisk 2 large eggs with 3/4 cup buttermilk, 1/3 cup melted cooled butter, 2 tsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla until smooth.

Combine batter

Fold the wet ingredients into the dry ingredients gently until just combined; do not overmix.

Fill cups and bake

Divide batter among 12 liners, filling about 3/4 full. Bake at 400°F for 5 minutes, then reduce to 375°F and bake 12–15 minutes more, or until a toothpick comes out clean.

Cool

Cool in the pan 5–7 minutes, then transfer to a rack to cool completely. Repeat for second batch if applicable.

Arrange the cooled muffins on the tray or platter: 8 blueberry, 8 banana chocolate chip, and 8 lemon poppy seed (adjust quantities if making fewer).

Cover the tray gently with plastic wrap or parchment for transport. If serving the same day at room temperature, store in a single layer covered. For longer storage (up to 2 days), place in an airtight container at room temperature or refrigerate up to 5 days; bring to room temperature before serving.

If reheating, warm individual muffins in a 325°F (160°C) oven for 5–8 minutes or microwave for 12–20 seconds.